The 3 Most Popular Dishes for Friendsgiving 2016, According to Pinterest

We like to think of Friendsgiving as a slightly more laid-back, socialized version of our traditional family Thanksgiving dinners. And if the emerging holiday food trends on Pinterest are any indication, the dinner menu has followed suit.

This year, Pinterest users have taken an interest in bite-size appetizers, sides, and desserts perfect for mingling, with recipes like pomegranate and cranberry bruschetta trending upward of 140% as compared to 2015. Keeping in with this simplicity trend, no-bake recipes have also soared in popularity, with recipes like no-bake pumpkin cheesecake balls (pinned over 30,000 times) up nearly 250% since last year.

Finally, not even Friendsgiving is immune to the health food trend sweeping our nation, with light side dishes like the fall harvest salad up by over 650% compared to last year—roughly 7.5 times more popular. Here's how to make each of these three trending recipes for your upcoming Friendsgiving, thanks to Tabler Party of Two, Cakes Cottage, and My Recipe Magic:

Place the cranberries, sugar, and seranno peppers in a food processor, pulsing on and off until cranberries are chopped—do not over-process. Add basil and pulse a few more times, keeping basil bits visible in relish. Transfer to a storage container, add pomegranate arils, and refrigerate mixture for at least 2 hours, or till ready to use.

For the crostini, preheat oven to 350˚F. Place baguette slices on prepared pans and brush lightly with olive oil, garnishing with salt and pepper. Bake for 14 to 18 minutes or until golden, rotating pans halfway through baking time.

In a large bowl, add cream cheese and confectioners' sugar and beat until creamy. Separately, melt 1/2 cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute; stir often to keep the chocolate from burning.

Transfer to a large bowl, add pumpkin, and beat until combined. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice, and sea salt. Beat until everything is combined.

Cover and chill until just solid enough to roll into balls, about 2 hours. Shape mixture into balls (about 1 teaspoon per ball) by rolling a spoonful in the palm of your hand. Place on parchment paper–lined baking sheets. Loosely cover and refrigerate for 15 to 20 minutes or until firm again.